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These Ridiculously Easy Maple Pecan Scones are melt in your mouth delicious! You won't believe the easy technique to make these pecan-studded, maple glazed scones!
Remember me? Yep, I'm the crazy cook that seemed to disappear into thin air a few weeks ago. Well not exactly but we have had a pretty wild month, including a trip to London, abruptly shortened by the death of Scott's mom, a funeral, the hospitalization of his dad (twice) and then cleaning out their apartment and moving his dad to a new home, where he could get more care.
I also flew to Memphis for a weekend, where I met my daughter and helped her make some decorating decisions on her new home. (Yes, she's moving back to the U.S. this summer after 7 years in London!) So I'm not kidding when I say it's been a whirlwind month here at The Café. But we're super happy to be back and excited to share a new recipe with you today!
Last year around this time I published a recipe for Ridiculously Easy Buttermilk Biscuits that's gone crazy with readers all over the world. It's a super easy recipe that I adapted from Cook's Illustrated.
I was fascinated by the simple technique they used to create tall, tender, flaky biscuits in lieu of having to cut or rub butter into flour as is done with traditional biscuits recipes. You simply chill buttermilk till very cold, add melted butter and stir until little "globules" of butter form. The mixture is then combined with flour and baking powder, dropped or cut into rounds and baked in a hot oven. Voila! The easiest, most crazy delicious buttermilk biscuits you'll ever have the pleasure of meeting!
I've gotten a ton of emails and comments on these biscuits (from people all over the world!) and everyone seems to love them. Here are just a few of the comments:
These are the best, easiest, lightest, fluffiest, yummiest biscuits ever. I was in the mood for biscuits and gravy this morning, but I didn’t want to hassle with cutting in the fat. The fact that it uses butter instead of lard and comes out so well is remarkable. I’m keeping this recipe and using it forever. It’s genius!
I am always apprehensive about recipes from another continent. Measurements need to be converted and not all ingredients are available and sometimes things get ‘lost in translation’.
I still tried this recipe with great success. It is fantastic and delicious.
I used Amazi instead of buttermilk - it is very similar and a good substitute.
Thank you for the recipe.
OMG!! Just finished trying this recipe and they turned out better than I could have ever expected them to. Super easy recipe. Thank you so much (:
This was my first time making buttermilk biscuits and they are turned out beautifully.
Tellement délicieux!
There are lots more comments, you can read them here but I just wanted you to see that I wasn't spoofing about this recipe!
A few months ago I began wondering if this technique would also work with scones. I took one of my favorite scone recipes and gave it a whirl. Again, it worked like a charm and I've made lots of scones since, always with rave reviews. The latest variation being these Maple Pecan Scones. Scott and I decided to make a little video to share just how easy and quick the technique is. Check it out!
As you can see, the simple maple glaze comes together quickly and pairs perfectly with the crisp pecans and buttery scones. Drizzle as much or as little as you'd like.
These scones would be wonderful for an early spring breakfast or brunch.
They'd also make a delightful treat to share with friends over coffee or take to a special teacher or neighbor.
Or, add a little pizzazz to an ordinary Saturday morning - surprise the family with an extraordinarily special (and easy) breakfast treat. I promise, no one will be able to stay in bed once the aroma begins to waft through the house!
I would be remiss however, not to include a warning with this recipe: once the family/friends taste these incredibly delicious, Ridiculously Easy Maple Pecan Scones, they'll be requesting them again and again! And again!
- For the scones:
- 1 cup heavy cream plus more for brushing on top of scones
- 8 tablespoons butter
- 2 cups all purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup chopped pecans
- For the glaze:
- 2 tablespoons maple syrup
- 2 tablespoons butter
- 2-3 tablespoons heavy cream or half & half or milk
- 2 tablespoons dark brown sugar
- ¾ cup confectioners' sugar
- 1 teaspoon vanilla
-
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
-
Measure 1 cup heavy cream and place in the freezer while proceeding with recipe. (You want the cream to be in the freezer about 10 minutes.)
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Place butter in a microwave safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to microwave for 10 second intervals till melted. Set aside to cool a bit while prepping other ingredients.
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Whisk flour, baking powder, sugar, salt and pecans in large bowl.
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After heavy cream has been chilled in freezer for 10 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules.
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Add butter/cream mixture to dry ingredients and stir with rubber spatula until all flour is incorporated and batter pulls away from sides of bowl. Don’t over mix.
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Generously flour a work surface. Dump dough onto prepared work surface and turn to coat all surfaces with flour. Knead on counter 5-6 times (about 30 seconds) . Flip over on work surface to coat with flour then pat into a 6-inch circle.
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Cut dough in 8-10 equal pie-shaped pieces. Transfer wedges onto prepared sheet pan and brush tops with heavy cream.
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Bake for 15-20 minutes or until golden brown. Let the scones cool before icing.
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While the scones are baking, make the maple glaze: place maple syrup, half and half, butter and brown sugar in a medium size microwave-safe bowl. Cook on high power for 1 minute, then whisk well to smooth out any lumps. Cook for another minute or until mixture is vigorously bubbling.
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Remove from microwave and add powdered sugar and vanilla to make a thick, but drizzle-able glaze. If glaze is too thin, add a bit more powdered sugar, if too thick add add a little more cream.
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Drizzle glaze over scones. Let scones sit for 15 minutes to let glaze set before serving.
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Serves 8-10
Julia Lavado says
OMG these are delicious! I made two batches since they were so good and I had everything dirty already I figured I'd make a second batch and put some in the freezer for when I have company for breakfast next month. That's if I can keep my husband's hands off them. He tasted one of the scones before I even got to glaze it and said they reminded him of Pecan Sandies Cookies. He's out now but I can't wait until he returns and tries one with the glaze on it.
Chris Scheuer says
Haha! Great idea to freeze them, Julia! Thanks for sharing your results!
Brooke says
Hello! These look lovely and delicious!! Can these be served cold?
Chris Scheuer says
They definitely can be served at room temperature, I wouldn't recommend cold.
Katie says
Is heavy cream the same as heavy whipping cream?
Chris Scheuer says
Yes, it is Katie. You could actually use heavy whipping cream or regular whipping cream for this recipe. The difference is in the fat content. Heavy whipping cream is 36-40% fat where regular whipping cream is right around 30%. Either one would work well.
Kristen says
Hi, Chris! You mentioned there's a video that goes with these maple pecan scones. For some reason, I don't see the link. Would you be able to post again. Thanks so much!!
Chris Scheuer says
Hi Kristen, it should be in the post. Let me know if you can't access it. Enjoy!
Jastron says
Do not see video either. 🙁
Chris Scheuer says
Hi Jastron, the video is about half way down the post.
Jody Frazier says
I have to say this recipe is the BEST scones I have ever tasted!!! I always make and put into the freezer along with the glaze. When I want to bake up a few I just brush them with ream and bake how ever many I want. After the scones cool my glaze is thawed and I just top them! Sp easy and sooooo good!
Chris Scheuer says
Yay! That's awesome Jody, what a great idea! Thanks for sharing your results and technique. I'm sure it will be helpful for other readers 🙂
Debbie Moorhead says
These were fabulous. I had a tea party at my home yesterday for the "Royal Wedding" of Harry & Meghan. They were a hit.
Thanks Chris for the recipe.
Chris Scheuer says
That's awesome Debbie, I'm so happy to be a tiny part of such a fun and special occasion!
Jane says
Happy Mother’s Day!
I’m making these scones for next week and I ran into a problem with them spreading out in the oven. The flavor is delicious and the texture is heavenly. They just lost their figure just like I have. As a matter of fact, one looks very similar to my body. 😳 Would you have any idea what I did incorrectly? I tried to follow recipe exactly.
Thank you and keep creating these awesome recipes.
Thank you,
Jane
Jane says
Does anyone have an idea what I did incorrectly causing my scones to spread? Thank you.
Chris Scheuer says
Hi Jane, sorry to be slow to respond but we've been out of town. I'm wondering if the dough got too warm. You might want to dry refrigerating the cut dough for 20-30 minutes before baking to chill the butter again. That's the only thing I can think of.
Shannon Beltrami says
A scone recipe done right. No eggs......that is a true scone recipe. These are wonderful. Thank you.
Chris Scheuer says
Thanks, Shannon! I agree, if you add eggs it becomes a muffin 🙂
Layla says
Wow, love this recipe! It was so easy to follow and the results were awesome. These will now definitely be in my regular baking rotation. Thank you for sharing!
Chris Scheuer says
Thanks for letting us know Layla, so happy you enjoyed them! I love this technique!
Yvette says
Oh my God! I just made the Maple Pecan Scone recipe this morning and they were fabulous! Was worried they wouldn’t turn out because that happens to me with some recipes. But this was so easy to follow, I just went with it. My mom, who’s not even crazy about scones, thought these were just wonderful. She’s a fan now! Can’t wait to try the biscuit recipes. Thanks for posting these recipes.
Chris Scheuer says
I love it! Do try the biscuits, I think you will love them just as much, Yvette!
Mary says
These are delish😋. After saying I was going to make them for the last week I finally did last night. My husband said they were worth the wait!!! These are definitely a keeper for us. First recipe of yours that I’ve tried, but certainly won’t be the last! Thank you!
Chris Scheuer says
Yay! Thanks so much for letting us know Mary - and welcome to The Café!
Kathy Vale says
I love to make scones! I am anxious to try these....I always cut my scones with a 2 or 2 1/2 inch round cookie cutter...When I was in Ireland and England, scones were made round...And I have made them this way for years...
Chris Scheuer says
Yes, I've had the round ones in England too. You can cut these any way you'd like Kathy. I like the wedges because you don't have to reroll the scraps like you do with a cutter. But either way is nice. Enjoy!
Brittany says
I absolutely loved these! I am not a big fan of scones but these were incredible. I was wondering if you have used the same 'base' for other flavor combinations.
Chris Scheuer says
Thanks, Brittany! Yes, I have used this same base for lots of other scones. In fact, be on the lookout as there's a new one coming up!
Heidi says
Oh my, these are so good! I can now stop going to my local coffee shop and spending $3.50 on Maple pecan scones! Making my 3rd batch in 3 days, but in my defense, this batch is going to my neighbors and kids teachers for Christmas gifts 🙂 Thank you so much for such a delicious and easy recipe!
Chris Scheuer says
I love it, Heidi! Thanks for sharing your results with us. Merry Christmas to you and your family!
Heidi says
Hello again! I just have to say, 3 years later these scones are still favorites at our house. They are my go to for last minute company, baby/bridal showers, and family get togethers. I always get rave reviews and have sent the recipe link to many people! Sometimes I change up the pecans to fruits or choc chips or even sprinkles for the kids, and make different frostings accordingly (cream cheese, powdered sugar, chocolate) but the base always remains the same and this recipe has yet to fail me. So thank you again for sharing it with us!
Chris Scheuer says
I love that Heidi! Thanks so much for sharing your results! 💕
Windy says
I make lots of different scones, was sceptical at first, I'm usually cut cold butter in. This was so much easier! Absolutely delish! We have a winner folks😊
Chris Scheuer says
Hi Windy, so happy you enjoyed these. It's definitely a wonderful, easy trick!
Steve says
I don't see in the instructions where to use the vanilla. I made the this morning and assumed you mix it in right with/before the powdered sugar. So you might want to update the instructions for that. Thanks for this technique. I really liked doing the butter this way rather than having to cut it into the dry ingredients.
Chris Scheuer says
Thanks Steve! Fixed, I appreciate you letting me know!
Kristi Patterson says
I really like making scones, but had never tried this technique before. I loved it - so quick and easy, and the scones were a big hit at Sunday family brunch this morning! I can't wait to experiment with different flavors (and to try the biscuits too).
Audrey says
Hey there! I was just wondering if anyone has tried this recipe with browned butter yet... it sounds like it would be delicious!
Chris Scheuer says
Whoah! I haven't tried that but it's a WONDERFUL idea! Let us know if you try it 🙂
Vanessa Grimmett says
Thank you so much for sharing your scone recipe. I tweaked them by using part heavy cream and part buttermilk and added dried blueberries and slivered almonds. Sublime! And so easy!
Karen says
So sorry to hear of your loss. I have been having some health issues and not up to date on my food blog sites. I am going to make these wonderful scones ASAP! I see your family is moving back to the states. I will miss traveling with you to places I have never been to. Thanks
Chris Scheuer says
Thank you Karen for your kindness. Yes, make the scones, I think you'll love them!
We're thrilled to have our kids moving back to the States but we still planning to do some traveling, Lord willing!
Tacy Carlson says
Oh, my!!! Best scones ever! First time making them, but certainly not the last. Loved the maple syrup glaze. The technique of melting the butter and stirring in the cream is ingenious. Thanks so much for sharing. Really looking forward to trying some of your other recipes.
Chris Scheuer says
Thanks Tacy, so happy you enjoyed them!
Vivian Ashworth says
My oh my...the best scones i have ever made from a Pinterest recipe, and I have made many. Had to work with what I had on hand and that was evaporated milk, candied pecans, and real PA maple syrup. Made for a delightful Easter breakfast treat.
Chris Scheuer says
Oh good! So happy you enjoyed them! I have a feeling that if you didn't get the "pebbles" it was that your buttermilk/cream/etc wasn't cold enough. Once that happened to me and I stuck the butter and cream mixtures back in the freezer for a few minutes, then stirred it - the "pebbles" appeared!
Claire Van Allen says
Although I was not sure about the new technique, I decided to try it and again was not sure when my cream and butter did not resemble little pebbles but these turned out great. They are really delicious and again thank you for sharing. I guess I will be trying the buttermilk biscuit next.
My sympathies to your family on your loss.
Vivian Ashworth says
I could not get pebbles either. Didn't seem to matter
Chris Scheuer says
Thank you Claire!
Laurel says
Just made these and snuck the first one. Amazing!!! Thank You!!
Chris Scheuer says
Yay! So happy you enjoyed them!
Sharon says
My scones turned out amazing! I've followed other scone recipe from Pinterest, and this one was the best one......so easy! Thank you so much for posting your recipe, Chris!
Chris Scheuer says
That's wonderful Sharon, so happy these worked out well for you. And yes, they are almost dangerously easy 🙂